Stable radicals are generated for coffee beans through roasting by non-enzymatic browning. It has further been suggested that roasting coffee beans has increased antioxidant capacity of coffee brews. Herein, Australian researchers from the Monash University and the University of Melbourne have tracked the anti-radical and antioxidant properties of coffee from bean to brew. Using nucleus paramagnetic inflection spectroscopy, several changes were seen to a placement of class when a belligerent beans were aged for one month in a representation tube. The results of their in vitro study suggested that during roasting a different class of stable radical species called Maillard reaction products (MRP) were formed. These MRP are the replacement of the antioxidants like chlorogenic acids found naturally in the green coffee beans. The study confirmed that in vitro low molecular weight phenolic compounds dominated the antiradical activity of brewed coffee. Read more...